Traditional Epirus Pie – Plastos | Rustic Cornmeal Delight

Traditional Epirus Pie – Plastos

Traditional Epirus Pie – Plastos is a rustic and authentic Greek pie that celebrates the simplicity of fresh greens and the hearty flavor of cornmeal. Its golden crust and savory filling make it a delightful dish for any occasion—perfect as a main course or a light snack.

Ingredients for the Filling

600 g spinach
200 g Swiss chard
1–2 leeks, finely chopped
1 onion, finely chopped
4–5 fresh spring onions, finely chopped
1 bunch dill, finely chopped
1 bunch parsley, finely chopped
100 g feta cheese
Salt
Pepper
Olive oil
70 g rice
1–2 tablespoons butter

For the Cornmeal Batter

500 g cornmeal
3 tablespoons vinegar
4 tablespoons olive oil
Salt
Pepper

Instructions for the Filling

Wash the greens thoroughly and finely chop them into a large bowl. Add the herbs, feta, rice, salt, pepper, and olive oil, and mix everything well. Grease a baking tray generously with butter and set it aside.

Instructions for the Cornmeal Batter

In a bowl, combine the cornmeal, salt, olive oil, pepper, and vinegar. Gradually add water while mixing until the batter becomes smooth and pourable.

Pour half the batter into the greased baking tray, tilting the tray to evenly coat the bottom and sides. Add the greens mixture as a layer on top.

To the remaining batter, add a little more water to make it slightly thinner, then pour it gently over the greens to completely cover them. Drizzle olive oil on top and bake in a preheated oven at 170–180°C (340–355°F) for about 1 hour, or until golden brown, depending on your oven.

Pro Tip

Always use butter to grease the tray, as the batter adheres better to butter than to oil, ensuring even coverage and a perfect crust.

This Epirus-style Plastos is a rustic and authentic Greek pie that celebrates the simplicity of fresh greens and the hearty flavor of cornmeal. Its golden crust and savory filling make it a delightful dish for any occasion. Perfect as a main course or a light snack, it brings the tradition of Epirus right to your table. Enjoy!

A Rustic Cornmeal Elixir

In Traditional Epirus Pie – Plastos, a nourishing layer of cornmeal batter is spread, followed by a hearty mix of sautéed spinach, chard, leeks, spring onions, dill, parsley, feta, rice, and butter. A second layer of cornmeal seals the greens before baking to a golden, fragrant finish.

Why It’s Irresistible

This pie balances the earthy depth of fresh greens with cornmeal’s hearty texture. The rich feta and aromatic herbs elevate its rustic character, creating a dish that feels both nourishing and timeless.

Serving Suggestions

Serve Traditional Epirus Pie – Plastos warm or at room temperature. It pairs beautifully with a glass of chilled ouzo or a crisp salad, and shines as both a comforting dinner and a flavorful light snack.